As a child we drove from Rhode Island to my grandmother's house in Michigan once a year. My mother, my two aunts and my grandmother would speak Polish and cook up a storm! I felt so embraced by the smells, the sounds and the love in the house. It was a magical feeling and I felt so exotic eating these pancakes dolloped with sour cream. These were the times I knew our family was special. —Christy Wirth
about 6 pancakes
large russet potaotes
medium sweet onion
1 1/2 teaspoons
flat leaf parsley
freshly grated nutmeg
In This Recipe
In a food processor with a grater attachment grate the potatoes and the onion. Let rest for 5 minutes then squeeze out as much liquid as you can. Put the mixture in a strainer over a large bowl.
In a large bowl mix the flour, baking powder, milk, egg and nutmeg
Put the drained, shredded potato and onion mixture in a large bowl and add the batter, butter and parsley.
Heat a large skillet over medium heat. Add 1/2 inch of vegetable oil. When the oil is hot drop 2 tablespoons of the potato mixture into the oil and spread it out so it browns evenly. Cook about 3 minutes on each side. Drain on paper towels and salt to taste. Serve with a dollop of sour cream and a sprinkle of chives.